Keto avocado egg salad

Keto avocado egg salad with egg, avocado, Greek yoghurt, red onion, lemon juice and mustard – creamy, filling and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 18 g
• Fat: 26 g
• Carbs: 8 g

Ingredients

• 4 organic eggs
• 1 avocado
• 1 red onion
• 2 tbsp Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp mustard

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Hard-boil the eggs, refresh them in cold water, peel them and put them in a bowl.
2. Halve the avocado, scoop out the flesh and add it to the eggs. Peel the red onion and dice it finely.
3. Roughly mash the eggs and avocado with a fork, so that some texture remains.
4. Fold in the Greek yoghurt, lemon juice, mustard and diced onion. Season to taste with salt and freshly ground pepper.
5. Leave to stand for a moment so the flavours come together.

Good to know

A salad like this saves the days when you want things simple. Creamy, fresh and pleasantly savoury – without much effort.

Swaps

Greek yoghurt → crème fraîche (a little more fat, very creamy texture); red onion → spring onion (milder); lemon juice → lime juice (similarly fresh, a little more aromatic); mustard → Dijon mustard (spicier, usually a little finer in flavour)

Allergens

Contains egg, milk and mustard; usually suits children well if you go easy on the onion; fine during pregnancy, as long as the eggs are fully cooked and all the ingredients are fresh.